Lime Shortbread Bars

These lime shortbread bars have a tangy lime curd layer over a buttery and melt-in-the-mouth shortbread base.

Based on these Meyer lemon bars, this recipe for lime bars with shortbread crust is super simple and delicious. If you're looking for lime recipes and you've got a bunch of limes to use up, here's a recipe for you!

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The limes
The equipment
The ingredients
Step by step instructions
Serving and storing
Lime bar FAQs
Related recipes
Full Recipe

The limes

The best type of lime to use for this lime slice recipe is either a key lime or a Tahitian lime (otherwise known as a Persian lime.) That being said, if you have another citrus in abundances like grapefruit or lemon, you can use those too.

If making substitutions, avoid using pure orange juice as this won't have enough flavor or acidity to cut through the sugar. It needs lime or lemon juice alongside it to balance it out.

The equipment

Use a 9x9 inch ( 23 x 23 cm) square baking tray or one of similar size.

The ingredients

Alongside the limes, this recipe uses simple pantry ingredients.

Limes - As discussed above, this lime shortbread bar uses Tahitian lime or key lime.
All-purpose flour - this is used in the shortbread base
Granulated sugar - cuts through the lime bar tartness
Butter - a key ingredient in the buttery shortbread base
Eggs - this helps the creamy lime curd filling set
Salt - enhances the flavor

Step by step instructions

The lime bar shortbread crust

The base layer is made from a buttery shortbread mixture.

In a food processor, blend together the softened butter, flour, lime zest, sugar, and salt until it creates a soft and crumbly dough.

Press the mixture into a 9x9 inch (23x23cm) parchment paper-lined pan or baking tin. It doesn't make a cohesive dough but, the butter in the mixture will allow you to press it firmly down into the tin. It helps to use a glass or similar object to press it down.

Bake this in the oven for 20 minutes until very lightly browned.

The lime curd

The topping of the lime bar is a lime curd, made with limes, eggs, sugar, and a little flour for stability. Unlike regular lemon curd, this lime curd isn't pre-cooked. The ingredients are whisked together and poured over the baked shortbread layer.

Whisk the flour and the sugar together first to get rid of any flour lumps. Then add in the eggs and lemon and mix until well combined, but not so much that it becomes frothy.

Bake again until the lime curd has set. Slightly shaking the pan will show if it has set or not. There should not be a wobble to the curd.

Serving and storing

Once baked, cool the lime squares to room temperature, then refrigerate for at least an hour before slicing. Dust powdered sugar over the top at the time of serving.

Store lime bars, covered, in the refrigerator for up to 2 weeks or freeze the lime bars for up to three months.

Lime bar FAQs

Can lime bars be frozen?

Yes, cut the cooled lime bars and place the sliced bars (without powdered sugar), onto a sheet, and put the freezer for about an hour until firm. Wrap each bar in foil or plastic wrap or place them in an airtight container and freeze.

Can you use other types of citrus?

This works well with lemons and grapefruit too. If you want to use sweeter citrus like orange, combine it with tarter citrus to help balance out the sweetness.

Why are my lime bars runny?

This is a sign that the curd layer was not set and could have done with a longer baking time.

This recipe is written using grams as the main measurement.

If you don't have a scale US* cup equivalents are also included, however, using a kitchen scale to measure grams will give the best, and most consistent results. *US cup sizes are smaller than metric cup sizes.

Looking for other bars? Try these fudgy brownies or lemon pie bars with graham cracker crust.

Full Recipe